You can use all sprouted wheat flour, but the bread will not be as cake-like. It will have a heavier crumb. You can sub oat flour for the tapioca for ok results.
You can use raw cacao in place of the Hershey's cocoa if you want
You can use stevia- you just need to Google your brand for conversion rates
I prefer to NOT use coconut oil in this, as it is greasy and does not lend to a nice crumb
Chocolate Marble Bread
Makes 16 standard grain servings
1 1/2 cups sprouted wheat flour
1/2 cup tapioca flour
1 cup plus 2T xylitol, divided
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cup cashew milk, divided
2 tsp vanilla extract
2 whole eggs
1 tsp vinegar or lemon juice
1/4 cup olive oil or grapeseed oil
3T Hershey's regular cocoa
Preheat oven to 400 °F (180 °C). Grease a standard loaf pan or use a silicone loaf pan placed on a baking sheet. You can also line your pan with parchment, if you'd rather.
In a bowl, whip the eggs, oil, 1 cup of the milk, 1 cup of the xylitol, vanilla, vinegar until everything is well combined.
Combine flours, baking powder and soda, salt in a large bowl- add the wet ingredients and stir just until combined.
Remove 1 cup of the batter and put into a medium sized bowl. Add the cocoa, the remaining milk and sweetener. Whisk until smooth.
Pour 1/3 of the vanilla batter into your prepared pan. Add a couple spoonfuls of the cocoa batter. Pour in another 1/3 of the vanilla, top with a couple spoonfuls of the cocoa batter. Pour the last of the vanilla batter in and top with remaining cocoa batter- do not stir them together.
Place the pan in the middle rack of the oven. Close the door and immediately reduce heat to 350.
Bake for 45-55 minutes or until a toothpick inserted near the center comes out clean. It may take longer, depending on the size of your pan. Allow to cool for 10 minutes in the pan before removing to wire rack. Cool completely.